CHICKEN AND CREOLE TOMATO POMODORI

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
While Italian tomato sauces are traditionally made with Roma tomatoes, here in South Louisiana the Creole tomato is a delicious alternative. The vine-ripened tomato is wonderful in this sauce. If Creole tomatoes aren't available, it is probably best to use canned tomatoes.

Ingredients:
4 boneless, skinless chicken breasts
2½ cups diced Creole tomatoes
3 tbsps poultry seasoning
salt substitute to taste
black pepper to taste
hot sauce to taste
¼ cup extra virgin olive oil
½ cup fat-free Parmesan cheese, grated
1 cup diced onions
¼ cup diced garlic
1 cup dry white wine
2 bay leaves
pinch of oregano
pinch of rosemary
pinch of basil
pinch of thyme

Method:
Slice chicken breasts into ½-inch strips and season to taste using poultry seasoning, salt substitute, pepper and hot sauce. In a 12-inch cast iron skillet, heat ¼ cup olive oil over medium- high heat. Sauté chicken until golden brown, remove and sprinkle with Parmesan cheese. Set aside and keep warm. Add onions and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes, blending well into the onion mixture. Sauté until tomatoes are tender and juices flow from them. Add wine, bay leaves, oregano, rosemary, basil and thyme. Bring to a rolling boil. Reduce to simmer and cook 10 minutes. Transfer chicken to the tomato sauce and distribute evenly with a cooking spoon. Cover and cook 10 additional minutes. Season to taste using salt substitute and pepper. This chicken dish is excellent when served over rice, pasta or with a tasted loaf of garlic bread.